Thanksgiving Recipes

Time to get ready for November 23rd, folks. Here are a few recipes for the season; please post your own!

Raw Cranberry Relish


1 navel orange
1/2 cup sugar
1 12-ounce bag cranberries

Cut orange into wedges. Place in a food processor and pulse until roughly chopped. Add the cranberries and sugar and pulse until finely chopped but not pureed. Transfer the relish to a serving bowl. Cover and refrigerate for at least 30 minutes and up to 24 hours.

Yield: Makes 6 to 8 servings
Notes: How easy is this!?



2 pounds small Yukon Gold potatoes (about 6 medium-sized ones, all the same size) or waxy boiling potatoes
6 ounces bacon ends/pieces, or salt pork, cut in 1/4″ cubes
1 tablespoon butter
2 medium onions, chopped
1 1/2 cup creme fraiche
Salt and pepper to taste, probably at least 1/2 teaspoon salt, possibly more
1/2 of a 1-pound reblochon cheese

1. Boil potatoes until they begin to become tender. Do not overcook. Rinse with cold water, then slice into slices about 1/3-inch thick.
2. Melt the butter in a large saute pan, then add the onions and lardons. Cook over medium-high heat until lardons are cooked through and onions are golden. Drain fat.
3. Preheat oven to 450° F.
4. Add the sliced potatoes and cook for a minute or so, stirring constantly until all the ingredients are well mixed together.
5. Add the creme fraiche and salt and pepper to taste. Stir.
6. Spoon potato mixture into oven-safe baking dish.
7. Cut the Reblochon in two down across the top so that you have two pieces in the shape of a half-moon. Put one of the pieces away for another use. Use a sharp knife to lightly score the crust of the remaining half-cheese about every inch, including its side. Then carefully slice horizontally through its center so that you now have two half-moon pieces.
8. Place the two pieces of cheese rind-side-up on top of the potatoes so that they form a circular cheese again.
9. Bake at 450° F for 10 minutes on middle oven rack; move to top oven rack and broil until golden brown.

Notes: Picture funeral potatoes as made in the Savoie. YUM. If you can’t find creme fraiche, you can substitute equal parts heavy cream and sour cream…. OR….. try and make your own: Take an empty, clean jar, fill it with 1 cup of whipping cream and add two tablespoons of buttermilk. Close the jar tightly and shake it, then let it sit on your kitchen counter (not the fridge!) for up to 24 hours, or until thickened. This keeps, refrigerated, for 10 days. If you can’t find a reblochon…. sorry. Maybe Livarot or Muenster (each without the rind)

Yield: Makes a ton.

Supernatural Brownies

16 tablespoons unsalted butter, plus additional for buttering pan
8 ounces bittersweet or semisweet chocolate, cut into 1/4-inch pieces
4 large eggs
1/2 teaspoon salt
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
2 cups ( 1/2 pound) walnut or pecan pieces (optional).

1. Set a rack at the middle level of the oven and preheat to 350° F degrees. Butter a 13-by-9-by-2-inch pan, line it with parchment paper or foil and butter the parchment or foil.
2. Bring a medium saucepan of water to a boil and turn off heat. In a large, heatproof bowl, combine butter and chocolate and set over pan of water. (A double-boiler may also be used.) Stir occasionally until melted.
3. In a large bowl, whisk eggs until thick and lemon-colored, then whisk in salt, sugars and vanilla. Stir in chocolate and butter mixture, then fold in flour.
4. Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and let rest overnight at room temperature or refrigerated.
5. To cut brownies, bring to room temperature, unmold onto a cookie sheet, remove paper and place a second cookie sheet on top. Turn brownies right side up and trim away edges. Cut brownies into 2-inch squares.

Yield: Makes 24 brownies.

Note: Brownies are best stored individually wrapped, in a tin or plastic container with a tight-fitting cover, or in the freezer. If you have a 12-by-18-inch half-sheet pan, you may double this recipe easily. They taste even better if wrapped and eaten the next day.


  1. Julie M. Smith says:

    Brownies for Thanksgiving?!?

    I’d like to put in a vote for fried turkey with Cajun seasoning.

    I’d also like to nominate this stuffing recipe:

    10 cups corn bread cubes (18 corn muffins should do)
    1 pound bulk pork sausage, sliced into 1/2-inch thick disks
    2 cups chopped onion
    2 ribs celery, finely chopped
    1 red bell pepper, chopped
    1 cup corn kernels
    3 to 3 1/2 cups chicken stock
    1 1/2 teaspoons dried thyme
    1 1/2 teaspoons ground sage
    1/2 teaspoon dried rosemary
    1/4 teaspoon salt
    1/4 teaspoon ground black pepper
    1/2 cup chopped fresh parsley
    2 large eggs, lightly beaten
    1. Spread the corn bread cubes on a baking sheet to partially dry at room temperature for 4 hours or up to overnight. Then transfer them to a large mixing bowl.

    2. Brown the sausage in a large, heated skillet or saute pan, breaking it up with a wooden spoon, until it is fully cooked. With a slotted spoon, transfer the cooked sausage to a platter lined with paper towels. Drain all but about 1 1/2 tablespoons of fat from the skillet. Heat the oven to 350 degrees.

    3. Add the onion, celery, and bell pepper to the pan and saute over moderate heat for 7 minutes, stirring often. Stir in the corn, 2 cups of the chicken stock, and the herbs, salt, and pepper. Continue stirring until it comes to a simmer, then ladle it over the corn bread and toss well. Add the reserved sausage and parsley and toss again.

    4. Whisk together the eggs and 1 more cup of chicken stock. Drizzle the liquid over the dressing and toss well (the dressing should be quite moist; if not, add more chicken broth). Bake the dressing in a large, tightly covered casserole dish for about 30 minutes, until steaming hot throughout. Makes 8 to 10 servings.

  2. Yeah, I know — but these are goooood brownies.

  3. Julie, what kind of pork sausage do you recommend?

  4. Also, I have a pretty good quinoa salad. It’s good for you, and plus it’s uber-snobby to say “quinoa.”

    1 cup quinoa (dry)
    1 fuji apple, diced
    1/4 pomegranate, seeded
    2 stalks celery, chopped thinly
    2 carrots, sliced into thin coins
    1 cup raisins
    3/4 cup candied pecans
    1 mango, cubed into small cubes
    1 bunch mint, chopped

    Prepare quinoa per package directions (it cooks like rice; 2 cups water to 1 cup dry quinoa). Cool. Mix ingredients besides pecans, chill several hours or overnight. Top with candied pecans and leftover mint, and serve.

    Yield: serves 8 people.

  5. Julie,

    If you want fried turkey with cajun seasoning, you can come to Thanksgiving with us. We will be at a cabin in the Ozarks, and I will be cooking not one, but two, deep fried turkeys, one with cajun seasoning and one with apple flavor. Emeril swears by turkey cooked this way.

    Here is how you do it. You need:

    1 12-15 lb. turkey, thawed or fresh
    10-15 gallon pot with basket and propane tank – Home Depot sells them for around $50.00
    marinade and injector
    a thermometer
    10 gallons peanut oil
    fire safe gloves
    fire extinguisher

    Heat oil to 350-400 degrees
    Inject marinade into turkey according to directions
    Place turkey in basket and SLOWLY lower it into the oil until it is completely submerged.
    Maintain temperature at around 350. The turkey will take about 3 minutes per pound to cook. Remove from oil and let the turkey stand before carving.

    Entire prep time, start to finish – 90 minutes

  6. Julie M. Smith says:

    I usually use spicy Jimmy Dean sausage.

    One thing I forgot to mention about the fried turkey: as long as you have ten gallons of boiling oil, you might as well make tempura: it is an easy appetizer and really yummy.

  7. there is really no limit to what you can accomplish “as long as you have ten gallons of boiling oil.” Maybe post-turkey you can use the rest to make Greek Fire to defend your citadel from attacks?

  8. Yum, thse look great. Julie, your dressing/stuffing recipe is almost the exact same as I usually make, minus the bell pepper and corn. We make the corn bread a day or two ahead and let it get a little stale before we cut it up ito cubes. For the sausage, a mildly spicy Italian sausage from a good deli works beautifully. Steve, I’m definitely trying that quinoa salad!

    I’ll add an amazing mashed potato recipe when I get home to my recipe box! :-)

  9. Just remember that more than one Missourian has burnt down their house deep frying a turkey. My favorite one: a guy was doing it in his basement (yes, in his basement) then left to go pick up something at the store while it was cooking. Classic.

    As far as recipes, let me make a plug for a recip book that I got a couple of months ago and without fail, every thing I have made is Amazing. Great for home cooking: The America’s Test Kitchen Family Cookbook. Throw the Betty Crocker’s in the recycle.

  10. I second the stellar-ness of the ATK Family Cookbook. I picked mine up at Costco a few months ago, and Every Single Thing in it is beyond goodness. It’s a releif to have a cookbook that I KNOW I can try a new recipe from and it WILL rock. Five Stars!

  11. Ten gallons of boiling oil is prime castle/fortess defense! Could that be considered a weapon of mass destruction?

  12. Steve Evans says:

    Tracy, post one here! Stapley won’t share.

  13. Yum, Steve, I woke up this morning thinking about those potatoes. I probably won’t be able to find the cheese, though.

    I’m going to make your stuffing, Julie. I’ll make regular stuffing for the two turkeys and the sausage/cornbread for extra.

  14. Anne, it’s not as hard to find as you might think — and those replacement cheeses are easy to find. Most cheese stores will have it.

  15. I was going to post an ATK recipe, but you can go to their website and look at quite a few of them:

  16. Julie M. Smith says:


    Do you think the cranberry relish would get funky if I make it more than 24 hours in advance?

  17. Steve Evans says:

    Julie, in my wife’s opinion it gets better. She tries to make it the day before. No funkiness. The flavors mix a little more — I don’t think you can go wrong, so long as you refrigerate.

  18. Also the acidity level of cranberries make them super-resistant to bacterial spoilage…they also naturally have more benzoic acid (or benzoate) than is legally allowed to be added to food as a preservative (anti fungal).

  19. Steve Evans says:

    er…. um…..

    what Stapley said.

  20. Julie M. Smith says:

    Thanks, men. My carcinogenic cranberry bomb can proceed.